Precautions for fruit preservation library-Changzhou yanghu refrigeration equipment co., LTD.

Precautions for fruit preservation library

发布时间：

2017-06-24

Some consumers report that their fruit preservation effect is not ideal, and the quality of the preserved fruit is worse than that of other cold storages. Is it due to the lack of perfect design during installation or the unreasonable selection of equipment and materials? In fact, this is not the case. We must make preparations when fruit preservation and follow the use of cold storage, so that fruit cold storage can achieve maximum economic benefits. So what should we pay attention to? 1. Pretreatment of fruits before storage: First, the fruits should be screened, the diseased and damaged fruits should be removed, cleaned, and the different varieties should be placed separately, so that the storage can be better arranged. every time fruit

1. Pretreatment of fruits before storage:

First of all, the fruit should be screened, the diseased and damaged fruit should be removed, and the fruit should be cleaned. Different varieties should be placed separately, so that the storage can be better arranged. The storage volume of each fruit should not be too large, and the daily purchase volume should be kept at about 10%. The fruit should also be pre-cooled before storage, so that the fruit can be better stored.

2. Stacking classification in the library:

The stacking distance should be divided into categories and grades, and sufficient stacking distance, wall distance and top distance should be reserved according to the rules. If it is not necessary to cool down in time, it is usually required to reach the suitable storage temperature of the fruit within 3 to 5 days without pre-cooling. It is also necessary to check the account, fill in the stack card, and mark the type, grade, number of pieces, origin, and storage date of the fruit to facilitate later management.

3. Daily maintenance and management of fruits after storage:

After the fruit is put into storage, it cannot be ignored. It is necessary to check the temperature and humidity in the cold storage, control the temperature and humidity of the cold storage in time, and remove the bad gas in the cold storage in time. Adjust the temperature and humidity of the cold storage according to the different requirements of each fruit for the storage environment.

4. When the fruits are out of the warehouse, they should be heated up:

If the temperature is not raised and the fruit is shipped directly from the warehouse, because the temperature of the fruit that has just been released is much lower than the outside temperature, it will condense into water droplets on its surface. Too much moisture on the surface will lead to the growth and reproduction of microorganisms, causing the fruit to spoil after leaving the warehouse. The heating is generally carried out in a dedicated heating room, and it can also be carried out in a fresh-keeping warehouse or a hall. When heating up, it should be done gradually, and it should be raised a little over a period of time. Do not heat up too fast, otherwise the effect of heating up will not be achieved, and the fruit will still condense water droplets. The final temperature of heating, usually the temperature of fruits and vegetables is 3~5℃ lower than that outside the warehouse.

Of course, for some types, such as bananas, heating and ripening are carried out together, because the temperature has been raised during ripening, so there is no need to raise the temperature separately before leaving the warehouse.